Feed My Sheep
For He has satisfied the thirsty soul, and the hungry soul He has filled with what is good.
Psalm 107:9
For those of you who missed our Mexican Fiesta Night, you missed a great feast of tamales, dips, casseroles, soups and desserts! Our pastor served up a crowd-favorite with his delicious Southwestern Egg Rolls! He has been kind enough to share his secret recipe, shown below.
¡Que aproveche!
Southwestern Egg Rolls
(recipe submitted by Brother Buddy)
2 tablespoons vegetable oil
1 pound chicken breast, roasted
1/4 cup green onion, finely chopped
1/2 red bell pepper, finely chopped
1 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/4 cup frozen chopped spinach, thawed and drained
1/8 cup jalapenos, finely chopped (or to taste)
2 tablespoons fresh parsley, minced
2 teaspoons cumin
2 teaspoons chili powder
1 1/2 teaspoons salt
1/4 teaspoon ground cayenne pepper
2 cups shredded Monterey Jack or cheddar cheese
1 pack egg roll wraps
Vegetable oil
Heat 2 tablespoons vegetable oil in a medium/large saucepan or pot over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in frozen corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended. Remove from heat and stir in cheese until it is thoroughly incorporated and melted.
Spoon even amounts of the mixture into each egg roll wrap. Starting at one corner, roll up wrap and fold in sides. Dab a small amount of water on opposite corner and secure wrap. Arrange on a baking sheet. Brush with vegetable oil on all sides.
Bake at 450 degrees for 10-12 minutes, or until egg roll wraps are crispy on the outside.
